Mini Corn Dogs

James Baigrie

2.81

It was 60 years ago at the Texas State Fair that Neil Fletcher invented the "corny dog," a sausage on a stick, dipped in corn-bread batter and fried. This oven-baked version is a treat for kids of all ages.

Total Time: 1:00

Prep: 0:45

Cook: 0:15

Level:
Moderate

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Ingredients

1.67 c. all-purpose flour

⅓ c. yellow cornmeal

1 tbsp. baking powder

1 tsp. salt

3 tbsp. cold margarine or butter

1 tbsp. Shortening

¾ c. whole milk

1 package miniature frankfurters

Ketchup and prepared mustard

Directions

In large bowl, stir together flour, cornmeal, baking powder, and salt. With pastry blender or 2 knives used scissors-fashion, cut in margarine and shortening until mixture resembles coarse crumbs. With spoon, stir in milk until mixture forms soft dough that leaves side of bowl.

Preheat oven to 450 degrees F. With floured 2 1/4-inch round biscuit cutter, cut out as many rounds as possible. Press trimmings together; wrap with plastic wrap and set aside.

Place 1 frankfurter on each dough round. Bring sides of dough up around frankfurter; pinch in center to seal. Place wrapped frankfurters, seam sides up, 1 1/2 inches apart, on ungreased large cookie sheet. Bake corn dogs 12 to 15 minutes or until biscuits are golden.